Garlic-Larded Roast Veal Rack with Tomato and Tarragon Jus

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

Veal racks usually come with four or five bones – if there are four then you have one chop per person. If you can’t find racks then you can use a normal veal roast, or a pork neck or loin roast, as long as it has some fat on it. Go to a butcher so that you get all the trimmings to make the sauce.


  • 2 x 4-bone veal racks (keep all trimmings)
  • 1 head new garlic (young garlic with soft, purplish skin)


Separate and peel the cloves from the head of garlic and lard the veal racks: using a pointy knife, make small incisions in the meat and push the garlic cloves into these so that they disappear (if the meat doesn’t close over them, they will pop out during cooking). Divide all the cloves between the racks; this is a deliciously garlicky meal.

Use a roasting pan large enough to co